Shrimp Salad

Paula Deen recipe. 4 servings.

Shrimp Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    c mayonnaise

  • 2

    T sour cream

  • 1

    T spicy brown mustard

  • 1

    t fresh lemon juice

  • ½

    t salt

  • ½

    t ground black pepper

  • 2

    lbs. med fresh shrimp, peeled, deveined, cooked & chopped

  • ½

    c diced celery

  • ¼

    c sliced green onion

  • 4

    lg fresh artichokes, optional

Directions

In lg bowl stir together mayo & next 5 ingredients; stir in shrimp, celery & green onion. Cover & refrigerate for at least 2 hrs. before serving. If serving in artichoke, trim artichoke stems & remove outer layer of leaves. Cut off tip of artichoke leaves & cut 1/2 in. off top of artichokes. Add water to depth of 1 in. in Dutch oven & place steamer basket in pot. Stand artichokes upright in basket & bring water to boil. Cover, reduce heat & simmer for 35-40 min. until stem ends can easily be pierced with a knife. Remove artichokes & turn them upside down to drain. Spread outer artichoke leaves slightly; discard center petals covering fuzzy choke. Scrape out choke from artichokes using a grapefruit spoon or teaspoon. Spoon shrimp mixture into center of artichokes. Serve immediately.


Nutrition

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